Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Adjust salt and seasonings to taste. Serve over rice or tortillas and your favorite toppings.

Cook's Note: There will seem like there is quite a bit of liquid in this recipe. After shredding the chicken and returning it to the Crock Pot, the liquid is absorbed into the chicken making it tender and juicy.

Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken 🙂 Techlazy.comCrazyask.comHowmate.com